Recently, our oldest daughter returned from a mini-vacation to North Carolina. She is my “foodie” daughter, and we are always looking for something new and delicious to share. While she wasn’t able to get the recipe for these pickled beets, I decided to come up with something that sounded like what she had eaten.
This proved to be an interesting experiment because she couldn’t tell me ONE ingredient she thought might be in it! All she could tell me was they were raw and amazing HAHA!
Most quick pickling recipes are very similar so that’s where I began.
INGREDIENTS:
5-6 medium beets (I used a combination of red and golden)
1/2 medium red onion, sliced thin
1 cup red wine vinegar
4 tablespoons sugar
1 large cinnamon stick
8 whole cloves
8-10 whole peppercorns
INSTRUCTIONS:
1. Scrub the beets very well and steam for 10 minutes. Let cool, peel, and using a mandolin slice them as thinly as possible.
2. Bring the rest of the ingredients to a boil in a large pot. Reduce the heat to medium-low and allow to simmer for 4-5 minutes until the onions are tender.
3. Remove from the heat and add the beets. Stir well and place into a large bowl. Allow these to sit for at least 30 minutes before eating. Stir frequently to make sure all the beets absorb the flavors in the liquid.
4. These can be served chilled or at room temperature.
So, the verdict is in….they aren’t exactly like what she had, but they are very good and close! Her suggestion was to reduce the sugar and increase the pepper. Maybe I’ll try that next time, even though I liked them as they were.
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